Easy Vegan Pasta Bake

5 from 8 votes

Vegan Pasta Bake is a delicious casserole that's ready in an hour. Add your favorite vegetables like zucchini and mushrooms to make it a complete meal.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Pasta

Cuisine: American, Italian

Special diet: gluten-free option, nut-free option, soy-free option, vegan

Servings:

Calories: 411kcal

Author: Amy Katz

Ingredients

1 Tablespoon extra virgin olive oil
2 cloves garlic minced
1 pound zucchini (about 2 medium) sliced into half moons
8 ounces mushrooms (white or brown) sliced
salt and pepper to taste
12 ounces penne (or other short pasta) gluten-free, if preferred
32 ounces marinara sauce (homemade or store-bought)
8 ounces shredded vegan cheese (about 1½ cups) Mozzarella flavor, divided

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute for 30 seconds, then add the zucchini and the mushrooms. Saute, stirring often, until the vegetables are tender and most of their liquid has evaporated. Season to taste with salt and pepper.
1 Tablespoon extra virgin olive oil, 2 cloves garlic, 1 pound zucchini, 8 ounces mushrooms, salt and pepper
Meanwhile, cook the pasta for about 2 minutes less than indicated on the package directions. Drain and return to the pot.
12 ounces penne
Pour the marinara sauce over the drained pasta. Add the cooked vegetables, then toss well to combine the pasta, sauce, and vegetables. (There is no need to heat the marinara sauce first.)
32 ounces marinara sauce
Transfer half of the pasta mixture to a 3-quart (approximately 9 x 13 inch) casserole dish. Top with half the vegan cheese. Add the rest of the pasta mixture then top with the remaining vegan cheese.
8 ounces shredded vegan cheese
Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake, uncovered, for 15 more minutes or until heated through and the vegan cheese is melted.

Video

Notes

Leftovers can be refrigerated for up to 5 days and reheated in the oven or microwave. Or freeze individual portions in glass oven-proof/microwave-proof containers with lids. Defrost the frozen container in the refrigerator overnight before reheating.

Nutrition